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a gluten-free raspberry cheesecake in a wide horizontal shot, rosy pink slice topped with fresh raspberries on an almond crust, on a ceramic plate, on a light table, natural light, shallow depth of field, landscape orientation

Gluten-Free Raspberry Cheesecake

A lively cashew cheesecake with raspberries and an almond crust that is naturally gluten-free.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups almonds
  • 1 cup Medjool dates pitted
  • 2 cups raw cashews soaked
  • 1.5 cups raspberries divided
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.25 cup lemon juice

Method
 

  1. Blend the almonds and dates into a gluten-free crust and press into a pan.
  2. Blend the cashews, 1 cup raspberries, maple syrup, coconut oil, and lemon juice until smooth.
  3. Pour the pink filling over the crust and smooth the top.
  4. Scatter the remaining raspberries over the surface.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and garnish with extra berries before serving.

Notes

Double-check that your vanilla and add-ins are certified gluten-free.